Directions

2. In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg. Gradually beat in flour mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.

3. Preheat oven to 350°. On a lightly floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Using a floured 1-in. round cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 in. apart on greased baking sheets.

Reviews for Cardamom-Blackberry Linzer Cookies

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"So delicious! I love the spice of the cardamom combined with the sweet jam. I agree not to put too much jam in the center or these can be really messy to eat. Perfect cookie for fall!"

MY REVIEW

JenniSchulzDC User ID: 7735283127805

Reviewed Aug. 26, 2014

"These were so delicious! Perfect combination of buttery cookie and fruit."

MY REVIEW

PatriciaEagles User ID: 4127885124376

Reviewed Dec. 23, 2013

"Delicious! Be careful not to put too much filling on each cookie...a measuring teaspoon full was plenty and prevented it from running over the edge when the top cookie was placed. The recipe made 33 finished cookies for me. I used half a jar of spreadable fruit and a half Tablespoon of lemon juice and it was the perfect amount. Thanks for sharing your recipe, Christianna!"